Orange-Scented Roast Turkey

James Baigrie

As the heady scent of oranges, aromatic vegetables, and roasting turkey wafts through the house, be prepared for a procession of hungry diners seeking handouts in the kitchen. Serve with our Do-Ahead White Wine and Sage Gravy.

Total Time: 4:00

Prep: 0:30

Cook: 3:30

Level:
Easy

Yield:
14 servings

Serves:
14

Ingredients

1 fresh or frozen (thawed) turkey

5 clove garlic

2 medium oranges

1 large red onion

¼ c. fresh sage

1 tsp. poultry seasoning

1½ tsp. Salt

1 tsp. coarsely ground black pepper

1 c. water

Directions

Preheat oven to 325 degrees F. Remove giblets and neck from inside turkey; set aside. Cut neck into several large pieces. Discard liver or save for another use. Rinse turkey with cold running water; pat dry with paper towels. Place turkey, breast side up, on rack in large roasting pan (17" by 11 1/2"). Scatter neck and giblets in pan around turkey.

Nutritional information is based on one serving of turkey without skin or gravy.

Tips & Techniques

To help lift and tilt the hot turkey in step 7, slip on a pair of clean, dry rubber gloves — the same kind you use for washing dishes. They’ll insulate your hands while you transfer the bird from the pan to the platter, plus the textured palms will ensure a good grip.